To this end, reinterpreted Asian cuisine strikes an interesting chord— diners either leave with dissonance from the oxymoronic flavours, or intrigue at hitherto-thought impossible pairings that expand one’s taste vocabulary. The debate can be intense and deeply personal (almost every chef points to his or her mother as the primary inspiration). How do we balance between respecting traditional recipes and taking creative liberties?
A TIME AND PLACE FOR EVERYTHING
Home-based chef Patricia Chen of Sekel Kitchen, who is well-known for her traditional Hakka dishes such as abacus seeds and ginger chicken in homemade rice wine, is all for incorporating new techniques into traditional recipes, as long as the intention is clearly defined.
She says: “The key is in communicating correctly what is traditional, an interpretation or an invention with Asian produce or methods. If the dish claims to be a traditional rendition, then I would expect integrity in texture and taste, and not some form of ice cream, emulsion or wafer. We shouldn’t mess with provenance as it affects the story we tell to our children.”
This story is from the September 2021 edition of Tatler Singapore.
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This story is from the September 2021 edition of Tatler Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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